Wednesday, Dec 11, 2019
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Another side to Trivento

Trivento launched on the Bahamian market a decade ago with its sweet wine, and now that the palate of drinkers has evolved, the brand returned to put on display it’s other side – its premium selection of Chardonnays, Cabernet Sauvignon, and Malbec.

Rafael Miranda chief winemaker of Trivento Bodegas y Vinedos of Mendoza, Argentina, visited New Providence to share information on the winery’s premium selection – Trivento Golden Reserve: Cabernet Sauvignon, Chardonnay and Malbec, as well as the Trivento Reserve: Cabernet – Malbec, Malbec and a Chardonnay during a Bristol Wines & Spirits guided tasting of the new wines during a tasting workshop and dinner pairing of the wines that offer a variety of fruit, and spicy undertones.

“Trivento has been known as a popular sweet wine that was specially blended for The Bahamas marketplace since 2002, now we think it’s time to take the next step in the market and introduce the premium wines of the company,” said Miranda.

Janeth Rodriquez, Britsh Colonial executive chef’s curated a four-course meal to complement Trivento’s Premium and Reserve wines. The Golden Reserve Chardonnay was paired with fish ceviche, a cold seafood appetizer; the citrus-infused white fish synergized well with the fresh and fruity tastes of the Chardonnay.

The Golden Reserve Chardonnay’s ripe fruit flavors of green apple and white peach with soft notes of apricots, balanced with touches of coconut and white chocolate enhanced the flavors of the baby spinach salad served with gorgonzola cheese, candied walnuts with a cherry vinaigrette dressing.

For the entrée of braised lamb au jus, garlic mashed potatoes and roasted vegetables, the Trivento Golden Reserve Cabernet Sauvignon’s ripe red fruit and dried fruit notes, with hints of black pepper, mint and white chocolate balanced superbly with the taste of oak from the wood of the barrels; all a perfect partnership for the main course.

Trivento’s Golden Reserve Cabernet culminated the dining experience paired with a coffee crème brûlée with forest cherry which was remarkable, due to the wine’s ripe red fruit and dried fruit notes, hints of black pepper, mint and white chocolate – the pairing created a well-balanced masterpiece.

Derek Smith, British Colonial Hilton food and beverage manager said he was exposed to a whole new side of Trivento at the launch.

“We are pretty much used to sweet, but we were able to try Chardonnay and Malbec … not sweet but they had some really good bodies to them. In terms of the Malbec, it was very fruity and it almost had a hint of sherry to it,” said Smith.

Brand manager Freddie Laing said the market launch was a good thing because tourists have been requesting the premium Trivento wines when on island.

“Between the hotel and restaurant landscape, and increased consumer knowledge in premium wines over the years, I agree that it’s the right timing,” said Laing. He said the Trivento Golden Reserve Malbec seems to be a favorite at Baha Mar.

Enrique Dias, beverage manager at the Melia Resort Nassau who is Mexican noted that Trivento is popular in his native country and that he was happy to see the upscale wines offered locally.

“The feedback in our guided tasting was very good,” said Miranda. “Those in the hotel and trade markets were asking about the characters of the wines of Mendoza, the regions, and their varieties. They were very surprised about the quality we have in wines because the wines were drinkable and were very gentle in the mouth and feel; they were expecting wines that were more aging and not younger.”

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